Recipe - Herb Roasted Chicken

2 tablespoon Flour
One fourth teaspoon Each ground sage and thyme
4 Skinless boneless chicken
* breasts
2 tablespoon Butter
1 cn Cream of chicken soup

1. On waxed paper, combine flour, sage and thyme. Coat chicken lightly
with flour mixture.

2. In skillet over mediumhigh heat, in hot butter, cook chicken until
browned on both sides.

3. Add soup and One half cup water, stirring to loosen browned bits. Reduce heat
to low. Cover and simmer 5 minutes, or until chicken is no longer pink.

Serve over hot cooked rice.

Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip